Woodside Lemon Myrtle Chevre

Woodside Lemon Myrtle Chevre

In The Adelaide Hills Cheese Maker Kris Lloyd Collects Fresh Goats Milk From Two Local Dairies To Make Lemon Myrtle Chevre. Once The Milk Is Set Overnight The Resulting Curd Is Hand-Ladled Into Cheese Cloth And Allowed To Drain For Several Hours Before Being Lightly Salted. After Further Draining For A Week The Curd Is Firm Enough To Cut Into Small Bricks But Still Moist Enough To Maintain A Spreadable Texture. The Bricks Are Then Rolled In Crushed Lemon Myrtle Leaves A Native Australian Plant That Has Long Been Used In Indigenous Cooking And More Recently Has Become A Popular Ingredient With Chefs Of Modern Australian Cuisine. The Leaves Have A Clean Citrus Flavour And Sweet Finish Similar To Lemongrass Which Nicely Compliments The Acidity Of The Fresh Goat Cheese.
Regular price $13.70
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